INGREDIENTS

1 Aubergine  

200g mushrooms

1 purple onion

1 garlic clove

50g fresh cheese or ricotta

Vinaigrette: 20ml EVOO The Palace Blend, chili pepper & salt

Parsley

PREPARATION

Chop the onion and the mushrooms.

Cut the aubergine in half lengthways. Pour some extra virgin olive oil over them and bake them in the over at 200ºC for about 20 minutes.  Empty the aubergines and chop it, keeping the skin in perfect conditions (then we will fill them).

In a pan, with some olive oil, sauté the garlic together with the chopped onion and mushroom. Add the aubergine flesh and sauté. Cool it.

Cut the fresh cheese in cubes. Mix it with the previous mixture.

Prepare the vinaigrette with our premium EVOO The Palace & some chopped chili pepper and salt.

Fill the aubergine peal with it. Sprinkle some parsley over it and finish with the vinaigrette.

This is a cold dish, but you can also eat it in its hot version: just take them to the oven for some minutes before eating!